Make the crust: Preheat the oven to 350 degrees F. Line miniature muffin pans with liners.

In food processor, pulse the Lucky Charms for 1 minute, or until finely ground. Add butter; pulse until the mixture resembles wet sand. Press 1 heaping teaspoon of the crumb mixture into the bottom of each liner. Bake 5 minutes or until lightly golden. Cool completely.

Make filling: In small saucepan on medium, bring heavy cream and cereal to boiling. Remove from heat; set aside 15 minutes. Strain through fine-mesh sieve into liquid measuring cup, pressing down on solids with spatula to release any liquid.

In large bowl, with mixer on medium speed, beat cream cheese and sugar 3 minutes or until fluffy. Beat in vanilla and salt until combined. Add eggs, 1 at a time, beating well after each addition. Beat in heavy cream. Tint with green food coloring, if desired.

Divide filling among prepared liners. Bake 12 to 13 minutes or until set but still slightly wiggly and moist in centers. Let cool in pans 5 minutes, then transfer to wire racks to cool completely.

Refrigerate at least 30 minutes. Top each with 1 dollop whipped cream and 1 marshmallow bit, if desired.

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